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Chicken Curry With Rice Noodle Recipe
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Category : poultry |
Style : pot-cooking | |
A
common South East Asian curry dish with lemon grass for added fragrance. The
rice noodles used can be substituted with fragrant rice.
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Ingredients |
| 1 |
Chicken approx. 1 1/2 kg in weight |
| 220 g |
Sweet potatoes |
| 350 g |
White rice noodles soaked in water until sofr |
| 600 ml |
Coconut milk |
| 3 cloves |
Garlic, crushed |
| 1 piece |
Large onion, finely sliced |
| 1 stalk |
Lemon grass cut in half |
| 4 tbsp |
Vegetable oil for cooking |
| 3 tbsp |
Curry powder |
| 2 tsp |
Fish sauce |
| 1 tsp |
Sugar |
| 1 piece |
Lemon cut into wedges for serving (optional) |
| The Garnish |
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| 120 g |
Bean sprouts |
| 2 pieces |
Red chilies, seeded and finely sliced |
| 2 stalks |
Spring onions (scallion), finely sliced |
| 8 pieces |
Mint leaves |
Method :
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Skin and chop chicken into small pieces.
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Peel potatoes and cut into pieces slightly
smaller than the chicken.
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Heat oil in heavy saucepan or clay pot, add
onion and garlic and fry until onion sofr.
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Add in the chicken pieces and continue to
stir-fry for a while until chicken is slightly cooked, then stir in the curry powder, sugar
and salt and then the fish sauce.
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Pour in the coconut milk and add the lemon
grass, allow to simmer uncovered over low heat for 15 - 20 minutes until chicken is tender.
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In a separate pan, heat oil and fry the sweet
potatoes until lightly golden brown and spoon then into the curry pot and cook until tender.
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Blanch rice noodle in a boiling water for 1 - 2
minutes, drain well and place a shallow bowl with the chicken curry.
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For garnishing, quickly plunge bean sprouts into
the boiling water for a few moments so that it is almost cooked and crunchy.
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Arrange bean sprouts, chilies and mint leaves
and serve with lemon wedges (optional).
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The dish may be kept to be served later. Just
warm up the chicken and give the rice noodles a fresh plunge into a pan of hot water, 3
seconds maximum.
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